Preserving fruit | As soon as the contents of the jars begins to simmer, | ||||
| that is when small bubbles appear at short intervals – | ||||
| after about 40 to 50 minutes – turn off the function | ||||
| selector. |
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| The jars should be removed from the oven after being | ||||
| reheated for 25 to 35 minutes. If the food is left to | ||||
| cool in the oven for longer, bacteria might form, | ||||
| causing the preserved fruit to spoil prematurely. | ||||
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Fruit in |
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| After bubbling |
| Reheating |
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Apples, red/blackcurrants, strawberries |
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| turn off |
| approx. 25 minutes |
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Cherries, apricots, peaches, gooseberries |
| turn off |
| approx. 30 minutes | |
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Apple purée, pears, plums |
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| turn off |
| approx. 35 minutes |
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Preserving vegetables | As soon as the contents of the jars begins to simmer, | ||||
| set the rotary knob back to approximately 120 to | ||||
| 140 ºC. The table shows when you can switch off the | ||||
| oven Allow the vegetables to stand in the oven for a | ||||
| further 30 to 35 minutes. |
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Vegetables with cold stock in |
| After bubbling |
| Reheating | |
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| |
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Cucumbers |
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| – |
| approx. 35 minutes |
Beetroot |
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| approx. 35 minutes |
| approx. 30 minutes |
Brussel sprouts |
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| approx. 45 minutes |
| approx. 30 minutes |
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Beans, kohlrabi, red cabbage |
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| approx. 60 minutes |
| approx. 30 minutes |
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Peas |
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| approx. 70 minutes |
| approx. 30 minutes |
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Remove the jars | Never place the hot jars on a cold or wet surface as | ||||
| this could cause the glass to crack. | ||||
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